Bacon and Bleu Coleslaw
Last Fall one of those shows that visits awesome restaurants went to a place the made a coleslaw that had bleu cheese and bacon in it. Frankly, it had me at bleu cheese so I was game for coming up with something in my own kitchen. The result was delicious.
This is an excellent variation of the typical side dish served with BBQ. The bleu cheese is a welcome addition and depth of flavor.
Deb’s Bacon & Bleu Coleslaw
- 1 bag shredded cabbage
- 1/2 cup Light Mayonnaise
- 2 Tbsp rice vinegar (or white wine vinegar)
- 1 Tbsp Dijon Mustard
- 1 teaspoon sugar (I use raw sugar – the kind with big brown crystals)
- 1/4 cup blue cheese crumbles
- 1/4 cup real bacon bits/pieces crisped in the microwave or 4 slices cooked crisp and crumbled
In a large bowl, combine cabbage, mayo, vinegar, Dijon and sugar. (It shouldn’t look like the coleslaw is “fully dressed”It should seem like it doesn’t quite have enough mayo) If you like more dressing, add some more mayo, vinegar and Dijon. Do this at your own peril the lightly dressed is my preference so I don’t know amounts.
Add cheese and bacon.
Refrigerate for at least an hour before serving. Overnight? Even better. This helps to draw out some of the moisture and when you serve, it will be lightly dressed (I hate the over soupy over dressed coleslaw—bleh!)